Homemade Flatbread

Season with salt and mix until a smooth dough starts to form. Transfer the dough to a lightly floured surface and divide into 4 equal portions.

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Add water and mix with a fork or a pair of chopsticks stirring in a clockwise direction until water is fully incorporated with flour.

Homemade flatbread. Dust both hands with flour and start by using one hand to knead until dough. Cook flatbread in batches for 1 – 2 minutes each side or until they puff. It is then cooked like a crepe and turned into a flavorful tangy bread to serve with your favorite Ethiopian food.

Par-baking the flatbreads gives them the crispy edges we love and makes them sturdy enough to support the toppings. A naturally fermented spongy gluten-free flatbread from Ethiopia is made from teff flour and water using wild yeast to ferment over a couple of days. Make the dough by hand – Put the flour in a large bowl add dry yeast and mix well with a fork.

Flatten them slightly with your hand cover with a towel and leave the dough to rest for 15 minutes. Its yeast-free which means its a flexible recipe and doesnt need to be made within a narrow window of time. The fermentation process can take up to 2 or 3 days depending on your climate.

In a bowl add flour yoghurt and olive oil. Divide the dough into 6 pieces. Add 1 flatbread at.

My homemade flatbread is a 5-ingredient vegan flatbread. Heres the basic process for how to make flatbread without yeast the full ingredient list and method is below in the recipe. Brush with a very thin layer of olive oil then bake at 350F or 375F for 3 to 7 minutes depending on the thickness of your flatbread you can skip this step for tortillas.

Divide the dough into six equal portions and roll out into flat discs. Mix flour baking powder salt olive oil and cold water together until a soft dough forms then cover the dough and allow it to rest for 10 minutes. Using a rolling pin roll each piece of dough into 8-inch circles.

Using a dough scraper divide the dough ball into 16 balls that are equal in size. It takes about 5. Preheat a grilled pan over medium heat.

Roll out each piece of dough on a lightly oil surface to 6 inches round. Heat a large pan cast iron is best over a medium heat dont add oil.

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